FIVE INGREDIENT COOKING: Casserole sides add flavor to meal

Pam Griffin

Quick Antique Broccoli

2 (12-oz.) pkgs. frozen broccoli florets

1 (16-oz.) pkg. sliced carrots

1 (24-oz.) bottle Cheddar cheese sauce

1 1/4 cups soft whole wheat bread crumbs (3 slices bread)

1/4 cup melted butter

Preheat oven to 350. Microwave the broccoli and carrots according to package directions, a few minutes less than the directed time. Drain well.

Combine in 13 x 9 glass baking dish. Add cheese sauce and mix well.

In small bowl, combine bread crumbs and butter; toss to coat. Sprinkle bread crumbs over casserole.

Bake for 30-35 minutes or until casserole is bubbly and bread crumbs are browned and crisp. Serves 6-8.

Baked Pineapple

1 (20-oz.) can unsweetened pineapple chunks

3 Tbsp. white sugar

6 Tbsp. butter, melted

3 Tbsp. all-purpose flour

5 oz. shredded Cheddar cheese

25 buttery round crackers, crumbled

Dried cranberries, optional

Chopped pecans, optional

Drain pineapple, reserving 3 tablespoons juice.

Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Add cranberries, if desired. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs and pecans if using.

Bake at 350 for 30 minutes, or until bubbly. Makes 6 servings.

Corn(bread) Casserole

2 eggs, beaten

1 (14-oz.) can whole kernel corn, do not drain

1 (14-oz.) can cream-style corn

1/4 cup margarine, melted

1 box Jiffy cornbread mix

Mix first 3 ingredients together.

Add margarine and Jiffy corn bread mix. Pour into well greased 8 x 8 casserole dish.

Bake for 1 hour at 375. Makes 8-10 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.